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James Kenji López-Alt (born October 31, 1979) [1] is an American chef and food writer. [4][5][6] His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. [7]
The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J. Kenji Lopez-Alt. The book contains close to 300 savory American cuisine recipes. [3][4] The Food Lab expands on Lopez-Alt's "The Food Lab" column on the Serious Eats blog. [3] Lopez-Alt uses the scientific method in the cookbook to improve popular ...
The site is notable for launching the career of J. Kenji Lopez-Alt, whose column "The Food Lab" was adapted into a James Beard award-winning cookbook of the same name. [4] Lopez-Alt's writing was highly regarded among amateur cooks for its rigorous approach to cooking and recreating cultural food icons, such as the ShackBurger and Chick-fil-a ...
1. Plastic Wrap Helps Keep Moisture In. As J. Kenji Lopez-Alt points out in his book The Food Lab, English cucumbers have thin skins. This makes them susceptible to losing moisture as they sit on ...
Cincinnati Chili (Ohio) Every corner of the U.S. has a hot take on what should and shouldn’t be in chili, and we’re gonna have to side with Cincinnati here: no beans, plenty of spice (like ...
Fans who had imagined Lopez-Alt cranking out his culinary creations in a gleaming, stainless-steel dream kitchen got a dose of reality last week, when SeriousEats published a slide show detailing ...
Chef and food writer J. Kenji Lopez-Alt, a longtime devotee, announced that he would neither use the company's products nor support any establishment who continued to do so. [4] Philadelphia chain Federal Donuts dropped Martin's as a supplier for its chicken sandwiches, in favor of Baltimore-based Schmidt Baking Company. [14]
J. Kenji Lopez-Alt Steak and cheese works beyond a cheesesteak sandwich. In this recipe, flank steak is rubbed with a garlicky chili rub, then stuffed with roasted green chiles and pepper Jack cheese.